Pampanella is the dish that made San Martino in Pensilis famous across Molise. It is pork seasoned with plenty of red chilli pepper, garlic and salt, then slowly baked in dishes greased with lard until it turns tender and deep red.
Today San Martino’s pampanella is protected as a De.Co. (municipal designation of origin), thanks to the commitment of local producers.
The festival
Every year on 8 August, Piazza Umberto I fills up for the Pampanella Festival: a street-food trail devoted to the village’s signature dish, with live music and local produce until late at night. The 2026 edition was the tenth.
The recipe, in short
- Lean pork is cut into pieces.
- It is seasoned with ground red chilli, sweet and hot, garlic and salt, and left to rest.
- It is placed in dishes greased with lard and slowly baked until tender and well coloured.
The secret? Every family swears it has its own.
Where to taste it all year round
You can find pampanella at several butchers, rotisseries and restaurants in the village: see Where to eat and stay.
